Red Velvet Cookies with Cream Cheese Frosting
Soft red velvet cookies with a light cocoa flavor and tangy cream cheese frosting.
Equipment
- Baking sheets
- Parchment paper
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter softened, 1 stick, for the cookies
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup superfine sugar
- 2 large eggs at room temperature
- ¼ cup sour cream full fat, or plain yogurt
- 2 tbsp unsweetened cocoa powder
- 2 ¼ tsp red gel food coloring
- 2 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter softened, for the frosting
- 5 oz cream cheese softened, for the frosting
- 1 tsp vanilla bean paste for the frosting
- 2 ¼ cup powdered sugar for the frosting
- 1 tbsp red sprinkles optional
Instructions
Cooking
- Cream. Heat the oven to 350 degrees F. Beat the butter, vanilla, and sugar until fluffy, then beat in the eggs and sour cream.
- Add color and dry mix. Stir in the food coloring, then mix in the cocoa, flour, baking powder, and salt until just combined.
- Bake. Scoop tablespoon sized mounds onto lined sheets and bake for 10 to 12 minutes per tray. Cool completely.
- Make the frosting. Beat the cream cheese and butter, mix in the vanilla, then beat in the powdered sugar until smooth.
- Frost. Top the cooled cookies with frosting and sprinkles.
Notes
Substitutions: Use plain yogurt in place of sour cream.
Tips: Use gel coloring and cool the cookies fully before frosting. Do not eat the raw dough.
Storage: Refrigerate frosted cookies for up to 4 days. Freeze unfrosted cookies for up to 3 months.